A mechanistic model for the production of penicillin has been investigated. Contois kinetics of growth coupled with a substrate‐inhibition model for product formation has been used to predict data for batch‐fed fermentation on synthetic and corn steep liquor medium. With the incorporation of oxygen limitation on growth and product formation it has been possible to investigate the effects of feeding rate, initial sugar concentration and the volumetric mass transfer coefficient for oxygen ( K L a ). Various experimentally observed trends for penicillin fermentation have been predicted qualitatively. Different product formation models have been critically reviewed with respect to the production of secondary metabolites.
No takes yet. Share an insight, caveat, or question.
Bajpai et al. (1980) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: